Is fumaric acid safe to eat? (7+ benefits)
By
Dr Stephen Inbaraj Baskaran (PhD)
| Reviewed by
Dr Stephen Inbaraj Baskaran (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Stephen Inbaraj is a Senior Food Researcher who specializes in Food Nanotechnology, Food Quality and Safety, Food Toxin Analysis & Treatment, Food/Agricultural Waste Valorization, Functional Food Development and Biological activity Determination, Green Extraction & Synthesis Methods, and Natural polymers/biopolymers.
Dr. Stephen Inbaraj’s Highlights
– Assistant Professor (Teaching) and Senior Researcher in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– 20 years of research experience and 10 years of teaching experience in the Food Science and Technology field.
– Rated the World’s Top 2% Scientists by Elsevier & Stanford University (https://doi.org/10.17632/btchxktzyw.6).
– Postdoctoral Fellow in several projects in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– PhD, Master, and Bachelor in Chemistry from Bharathidasan University (Tamil Nadu, India).
– Successfully completed many food science and technology projects funded by Indian and Taiwan funding agencies.
Dr. Stephen believes “Every person in the world deserves food – good food – quality and safer food”. With a feed of good food, a person gathers himself to work hard to lead a self-sustainable life in peace and harmony with the family and society. To attain good food, a good feed of knowledge of food science & technology is important. Sharing scientific knowledge in a simple and practical way can enlighten and unify all people to create a healthy society.
Professional Experience
Dr. Stephen Inbaraj has worked on several projects addressing key research gaps in the field of food science and technology. They include,
Analytical method development for quantification of food toxins such as polycyclic aromatic hydrocarbons, heterocyclic amines, furan cholesterol oxidation products, toxic metals and dyes.
Food toxin/contaminant removal by using novel and efficient adsorbents including an edible and natural biopolymer poly(γ-glutamic acid), functionalized magnetic iron oxide nanoparticles and waste-derived activated carbon
Isolation and analytical method development for functional/bioactive compounds such as carotenoids, flavonoids, phenolic acids, anthocyanins, ginsenosides, curcuminoids, allyl isothiocyanate and polysaccharides from fruits, vegetables, herbs, spices, and food/agricultural waste byproducts as well as marine peptides.
Nanoencapsulation of functional/bioactive compounds into various nanoformulations such as nanoemulsion, nanoliposome and nanoparticles (gold, cerium oxide, iron oxide nanoparticles).
Evaluation of biological activity of nanoencapsulated functional/bioactive compounds for antioxidant, anti-inflammatory, anticancer and antimicrobial activities as well as determination of pharmacokinetic parameters and bioavailability.
Research & Teaching Experience
1998-1999 One-year scholarship in National Tsing Hua University (Hsinchu, Taiwan).
1995-1998 Three scholarships to work on two projects in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2001-2003 two-year project scholarship in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2003-2004 Indian government Research Associateship in Chemistry department of National Institute of Technology (Tamil Nadu, India).
2002-2004 Worked as a Teaching Assistant at the Master’s level in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2004-2017 Worked as a Postdoctoral Fellow on various projects funded by National Science Council (Taiwan), Ministry of Science & Technology (Taiwan) and National Science & Technology Council (Taiwan) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
2017-present (1) Assistant Professor (Teaching) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan)
2017-present (2) Senior Researcher in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
Editorial & Review Experience in Journals
Academic Editor
– European Journal of Cancer Care (https://www.hindawi.com/journals/ejcc/editors/)
– Journal of Clinical Pharmacy & Therapeutics (https://www.hindawi.com/journals/jcpt/editors/)
– Agronomy (https://www.mdpi.com/journal/agronomy/editors?search=Inbaraj)
– Gels (https://www.mdpi.com/journal/gels/topical_advisory_panel)
Associate Guest Editor
– Frontiers in Nutrition https://www.frontiersin.org/research-topics/41943/valorization-of-food-and-agro-industrial-waste-novel-approaches-and-their-applications
– Associate Guest Editor – Frontiers in Chemistry https://www.frontiersin.org/research-topics/58227/green-and-sustainable-extraction-techniques-for-bioactives-in-food-plants-pharmaceuticals-and-cosmetics
Guest Editor
– ‘Waste and Biomass Valorization’ journal
https://www.springer.com/journal/12649/updates/25274728
– ‘Journal of Food Processing & Preservation’
https://www.hindawi.com/journals/jfpp/si/635128/
– ‘Starch-Starke’ journal
– ‘Agronomy’ journal
https://www.mdpi.com/journal/agronomy/special_issues/84Q464409C
https://www.mdpi.com/journal/agronomy/special_issues/wate_nanomaterial
– ‘Gels’ Journal
https://www.mdpi.com/journal/gels/special_issues/developments_food_gels
https://www.mdpi.com/journal/gels/special_issues/9R2L833ELB
– ‘Bioengineering’ journals
https://www.mdpi.com/journal/bioengineering/special_issues/NB1D8VR08G
Review Experience
– 2022 Has won the Outstanding Reviewer Award – ‘Foods’ MDPI journal.
– 2023 Has reviewed a total of 302 articles for 47 ‘Elsevier’ journals so far.
– 2023 Has reviewed a total of 162 articles for 30 ‘MDPI’ journals so far.
– 2023 Certified as a Trusted Reviewer of ‘IOP’ publishing journal articles.
Education
2002 PhD in Chemistry, National Institute of Technology, Bharathidasan University (Tamil Nadu, India)
1995 Master in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
1993 Bachelor in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
Publications & Citations
Journal Articles – 125
Book Chapters – 12
Conference Papers – 18
Citation on Publications – 5512
H-index – 38
Journal Articles (Some selected journal articles)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Effects of oil and processing conditions on formation of heterocyclic amines and polycyclic aromatic hydrocarbons in pork fiber. Foods 2023, 12, 3504.
Li, R., Inbaraj, B.S., Chen, B.H. Preparation of xanthone and anthocyanin nanoemulsions from mangosteen peel for studying their inhibition effects on liver cancer cells. International Journal of Molecular Sciences 2023, 24, 3934.
Bains, A., Chawla, P., Inbaraj, B.S. Evaluation of in vitro antimicrobial, antioxidant, and anti-quorum sensing activity of edible mushroom (Agrocybe aegerita). Foods 2023, 12, 3562.
Ahmed, T., Jubayer, M.F., Sharma, M., Sridhar, M., Hoque, M.M., Rana, M.R., Inbaraj, B.S. Effect of taro corm mucilage and black seed oil as edible coatings on the shelf-life and quality of fresh guava, Agronomy 2023, 13, 538.
Kandi, S., Inbaraj, B.S., Chen, B.H. An improved surface enhanced Raman spectroscopic method using a paper-based grape skin-gold nanoparticles/graphene oxide substrate for detection of Rhodamine 6G in water and food. Chemosphere 2022, 301, 134702.
Kaur, S., Sharma, P., Bains, A., Chawla, P., Sridhar, K., Sharma, M., Inbaraj, B.S. Antimicrobial and anti-Inflammatory activity of Low-energy assisted nanohydrogel of Azadirachta indica oil. Gels 2022, 8, 434.
Huang, Y.H., Kao, T.H., Inbaraj, B.S., Chen, B.H. Improved analytical method for determination of furan and its derivatives in commercial foods by HS-SPME arrow combined with gas chromatography–tandem mass spectrometry. Journal of Agricultural & Food Chemistry 2022, 70, 7762-7772.
Inbaraj, B.S.; Hua, L.H., Chen, B.H. Comparative study on inhibition of pancreatic cancer cells by resveratrol gold nanoparticles and a resveratrol nanoemulsion prepared from grape skin. Pharmaceutics 2021, 13, 1871.
Inbaraj, B.S., Sridhar, K., Chen, B.H. Removal of polycyclic aromatic hydrocarbons from water by magnetic activated carbon nanocomposite from green tea waste, Journal of Hazardous Materials 2021, 415, 125701.
Inbaraj, B.S., Chen, B.Y., Liao C.W., Chen, B.H. Green synthesis, characterization and evaluation of catalytic and antibacterial activities of chitosan, glycol chitosan and poly(g-glutamic acid) capped gold nanoparticles, International Journal of Biological Macromolecules 2020, 161, 1484-1495.
Hsu, K.Y., Inbaraj, B.S., Chen, B.H. Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods. Journal of Food & Drug Analysis 2020, 28, 128-142.
Chen, B.H. Inbaraj, B.S. Nanoemulsion and nanoliposome based strategies for improving anthocyanin stability and bioavailability. Nutrients 2019, 11, 1052.
Lu, P.S., Inbaraj, B.S., Chen, B.H. Determination of oral bioavailability of curcuminoid dispersions and nanoemulsions prepared from Curcuma longa Linnaeus. Journal of the Science of Food & Agriculture 2018, 98, 51-63.
Ho, N.H., Inbaraj, B.S., Chen, B.H. Utilization of microemulsions from Rhinacanthus nasutus (L.) Kurz to improve carotenoid bioavailability. Scientific Reports 2016, 6, 25426.
Inbaraj, B.S., Chen, B.H. Nanomaterial-based sensors for detection of foodborne bacterial pathogens and toxins as well as pork adulteration in meat products. Journal of Food & Drug Analysis 2016, 24, 15-28.
Huang, R.F.S., Y.J. Wei, Inbaraj, B.S., Chen, B.H. 2015. Inhibition of colon cancer cell growth by nanoemulsion carrying gold nanoparticle and lycopene. International Journal of Nanomedicine 2015, 10, 2823-2846.
Huang, R.T., Y.F. Lu, Inbaraj, B.S., Chen, B.H. 2015. Determination of phenolic acids and flavonoids in Rhinacanthus nasutus (L.) Kurz by high-performance-liquid-chromatography with photodiode-array-detection and tandem mass spectrometry. Journal of Functional Foods 2015, 12, 498-508.
Loh, C.H., Inbaraj, B.S., Liu, M.H., Chen, B.H. 2012. Determination of chlorophylls in Taraxacum formosanum by high-performance liquid chromatography-diode array detection-mass spectrometry and preparation by column chromatography. Journal of Agricultural and Food Chemistry, 60: 6108-6115.
Inbaraj, B.S., Chen, B.H. Dye adsorption characteristics of magnetite nanoparticles coated with a biopolymer poly(g-glutamic acid), Bioresource Technology 2011, 102, 8868-8876.
Wang, C.C. Chang, S.C., Inbaraj, B.S., Chen, B.H. Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum Linnaeus and evaluation of antioxidant activity, Food Chemistry 2010, 120, 184-192.
Book Chapters (Recent 6 book chapters)
Kashyap, P., Thakur, M., Kalsi, R., Sridhar, K., Sharma, M., Kumar, S., Inbaraj, B.S. (2023) Molecular aspects on anti-SARS-CoV-2 activity of flavonols: Inhibitory on protein targets, immunomodulatory, and anti-inflammatory effects. In “Anti-SARS-CoV-2 activity of flavonoids”, J.T. Chen (Ed.), CRC Press/Taylor & Francis, In Press.
Chen, B.H. & Inbaraj, B.S. (2016). Nanomaterial-based sensors for mycotoxin analysis in food. In “Nanoscience and Food Industry”, A.H. Grumezescu (Ed.), Elsevier, USA, pp. 387-423.
Inbaraj, B.S. & Chen, B.H. (2016). Polysaccharide composition in Chinese dates (Jujubes) and health benefits. In “Chinese Dates (Jujubes): A Traditional Functional Food”, J.Y. Shi (Ed.), CRC Press, Taylor & Francis, USA, pp.177-207.
Chen, B.H. & Inbaraj, B.S. (2014). Poly(g-glutamic acid)-coated superparamagnetic iron oxide nanoparticles. In Dekker Encyclopedia of Nanoscience and Nanotechnology, S.E. Lyshevski (Ed.). Third Edition, CRC Press, Taylor and Francis Group, New York, pp 4772-4786.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavones in foods and ingestion in the diet. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 3, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 28-45.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavone ingestion by multiethnic population: implications for health. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 21, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 349-363.
Conference Papers (Recent 7 conference papers)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Inhibition mechanism of lung cancer cells by various nanoformulations prepared from Taiwan tilapia skin. International Conference on Materials Science, Engineering & Technology, Singapore, September 7-9, 2023.
Huang, R.S., W.J. Wei, Inbaraj, B.S. Chen, B.H. Inhibition mechanism of gold-lycopene nanoemulsion on colon cancer cell through passive targeting. 11th Cross-Strait Workshop on Nanoscience & Technology, Hong Kong. Dec. 14-17, 2014.
Chen, Y.J., Inbaraj, B.S., Pu, Y.S., Chen, B.H. Development of lycopene micelle and lycopene chylomicron and comparison of bioavailability. World Gene Convention, Haikou, China, Nov. 13, 2013.
Sureshbabu, K., M. Anandkumar, T.Y. Tsai, T.H. Kao, Inbaraj, B.S., Chen, B.H. Cytotoxicity and antibacterial activity of gold decorated cerium oxide nanoparticles. Materials Science & Technology Conference, Quebec, Canada, October 27-31, 2013.
Chen, B.H., Inbaraj, B.S. Synthesis, characterization and toxic metal-binding ability of poly(γ-glutamic acid)-coated superparamagnetic nanoparticles. Nanotech Conference & Expo 2012, Santa Clara, California, USA, June 18-21 2012.
Inbaraj, B.S., Chen, B.H. Color and metal removal characteristics of magnetic nanoparticles coated with a biopolymer poly(γ-glutamic acid). 9th Taiwan/ U.S. Air Force Nanoscience Workshop, Kenting, Taiwan, April 16–19, 2012.
Inbaraj, B.S., Chen, B.H. Synthesis and characterization of poly(γ-glutamic acid)-coated magnetite nanoparticles and their effects on antibacterial activity and cytotoxicity. Second World Conference on Nanomedicine and Drug Delivery, Kerala, India, March 11-13, 2011.
Professional Profiles
https://scholar.google.co.uk/citations?hl=en&user=W0lDtyQAAAAJ
https://www.researchgate.net/profile/B-Inbaraj-2
https://www.scopus.com/authid/detail.uri?authorId=57130902200
https://orcid.org/0000-0003-4301-7614
https://www.linkedin.com/in/stephen-inbaraj-baskaran-a16635298/
Reviewer bio
Dr Stephen Inbaraj is a Senior Food Researcher who specializes in Food Nanotechnology, Food Quality and Safety, Food Toxin Analysis & Treatment, Food/Agricultural Waste Valorization, Functional Food Development and Biological activity Determination, Green Extraction & Synthesis Methods, and Natural polymers/biopolymers.
Dr. Stephen Inbaraj’s Highlights
– Assistant Professor (Teaching) and Senior Researcher in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– 20 years of research experience and 10 years of teaching experience in the Food Science and Technology field.
– Rated the World’s Top 2% Scientists by Elsevier & Stanford University (https://doi.org/10.17632/btchxktzyw.6).
– Postdoctoral Fellow in several projects in the Food Science Department of Fu Jen Catholic University (New Taipei City, Taiwan).
– PhD, Master, and Bachelor in Chemistry from Bharathidasan University (Tamil Nadu, India).
– Successfully completed many food science and technology projects funded by Indian and Taiwan funding agencies.
Dr. Stephen believes “Every person in the world deserves food – good food – quality and safer food”. With a feed of good food, a person gathers himself to work hard to lead a self-sustainable life in peace and harmony with the family and society. To attain good food, a good feed of knowledge of food science & technology is important. Sharing scientific knowledge in a simple and practical way can enlighten and unify all people to create a healthy society.
Professional Experience
Dr. Stephen Inbaraj has worked on several projects addressing key research gaps in the field of food science and technology. They include,
Analytical method development for quantification of food toxins such as polycyclic aromatic hydrocarbons, heterocyclic amines, furan cholesterol oxidation products, toxic metals and dyes.
Food toxin/contaminant removal by using novel and efficient adsorbents including an edible and natural biopolymer poly(γ-glutamic acid), functionalized magnetic iron oxide nanoparticles and waste-derived activated carbon
Isolation and analytical method development for functional/bioactive compounds such as carotenoids, flavonoids, phenolic acids, anthocyanins, ginsenosides, curcuminoids, allyl isothiocyanate and polysaccharides from fruits, vegetables, herbs, spices, and food/agricultural waste byproducts as well as marine peptides.
Nanoencapsulation of functional/bioactive compounds into various nanoformulations such as nanoemulsion, nanoliposome and nanoparticles (gold, cerium oxide, iron oxide nanoparticles).
Evaluation of biological activity of nanoencapsulated functional/bioactive compounds for antioxidant, anti-inflammatory, anticancer and antimicrobial activities as well as determination of pharmacokinetic parameters and bioavailability.
Research & Teaching Experience
1998-1999 One-year scholarship in National Tsing Hua University (Hsinchu, Taiwan).
1995-1998 Three scholarships to work on two projects in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2001-2003 two-year project scholarship in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2003-2004 Indian government Research Associateship in Chemistry department of National Institute of Technology (Tamil Nadu, India).
2002-2004 Worked as a Teaching Assistant at the Master’s level in the Chemistry department of the National Institute of Technology (Tamil Nadu, India).
2004-2017 Worked as a Postdoctoral Fellow on various projects funded by National Science Council (Taiwan), Ministry of Science & Technology (Taiwan) and National Science & Technology Council (Taiwan) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
2017-present (1) Assistant Professor (Teaching) in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan)
2017-present (2) Senior Researcher in the Food Science department of Fu Jen Catholic University (New Taipei City, Taiwan).
Editorial & Review Experience in Journals
Academic Editor
– European Journal of Cancer Care (https://www.hindawi.com/journals/ejcc/editors/)
– Journal of Clinical Pharmacy & Therapeutics (https://www.hindawi.com/journals/jcpt/editors/)
– Agronomy (https://www.mdpi.com/journal/agronomy/editors?search=Inbaraj)
– Gels (https://www.mdpi.com/journal/gels/topical_advisory_panel)
Associate Guest Editor
– Frontiers in Nutrition https://www.frontiersin.org/research-topics/41943/valorization-of-food-and-agro-industrial-waste-novel-approaches-and-their-applications
– Associate Guest Editor – Frontiers in Chemistry https://www.frontiersin.org/research-topics/58227/green-and-sustainable-extraction-techniques-for-bioactives-in-food-plants-pharmaceuticals-and-cosmetics
Guest Editor
– ‘Waste and Biomass Valorization’ journal
https://www.springer.com/journal/12649/updates/25274728
– ‘Journal of Food Processing & Preservation’
https://www.hindawi.com/journals/jfpp/si/635128/
– ‘Starch-Starke’ journal
– ‘Agronomy’ journal
https://www.mdpi.com/journal/agronomy/special_issues/84Q464409C
https://www.mdpi.com/journal/agronomy/special_issues/wate_nanomaterial
– ‘Gels’ Journal
https://www.mdpi.com/journal/gels/special_issues/developments_food_gels
https://www.mdpi.com/journal/gels/special_issues/9R2L833ELB
– ‘Bioengineering’ journals
https://www.mdpi.com/journal/bioengineering/special_issues/NB1D8VR08G
Review Experience
– 2022 Has won the Outstanding Reviewer Award – ‘Foods’ MDPI journal.
– 2023 Has reviewed a total of 302 articles for 47 ‘Elsevier’ journals so far.
– 2023 Has reviewed a total of 162 articles for 30 ‘MDPI’ journals so far.
– 2023 Certified as a Trusted Reviewer of ‘IOP’ publishing journal articles.
Education
2002 PhD in Chemistry, National Institute of Technology, Bharathidasan University (Tamil Nadu, India)
1995 Master in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
1993 Bachelor in Chemistry, Bishop Heber College, Bharathidasan University (Tamil Nadu, India)
Publications & Citations
Journal Articles – 125
Book Chapters – 12
Conference Papers – 18
Citation on Publications – 5512
H-index – 38
Journal Articles (Some selected journal articles)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Effects of oil and processing conditions on formation of heterocyclic amines and polycyclic aromatic hydrocarbons in pork fiber. Foods 2023, 12, 3504.
Li, R., Inbaraj, B.S., Chen, B.H. Preparation of xanthone and anthocyanin nanoemulsions from mangosteen peel for studying their inhibition effects on liver cancer cells. International Journal of Molecular Sciences 2023, 24, 3934.
Bains, A., Chawla, P., Inbaraj, B.S. Evaluation of in vitro antimicrobial, antioxidant, and anti-quorum sensing activity of edible mushroom (Agrocybe aegerita). Foods 2023, 12, 3562.
Ahmed, T., Jubayer, M.F., Sharma, M., Sridhar, M., Hoque, M.M., Rana, M.R., Inbaraj, B.S. Effect of taro corm mucilage and black seed oil as edible coatings on the shelf-life and quality of fresh guava, Agronomy 2023, 13, 538.
Kandi, S., Inbaraj, B.S., Chen, B.H. An improved surface enhanced Raman spectroscopic method using a paper-based grape skin-gold nanoparticles/graphene oxide substrate for detection of Rhodamine 6G in water and food. Chemosphere 2022, 301, 134702.
Kaur, S., Sharma, P., Bains, A., Chawla, P., Sridhar, K., Sharma, M., Inbaraj, B.S. Antimicrobial and anti-Inflammatory activity of Low-energy assisted nanohydrogel of Azadirachta indica oil. Gels 2022, 8, 434.
Huang, Y.H., Kao, T.H., Inbaraj, B.S., Chen, B.H. Improved analytical method for determination of furan and its derivatives in commercial foods by HS-SPME arrow combined with gas chromatography–tandem mass spectrometry. Journal of Agricultural & Food Chemistry 2022, 70, 7762-7772.
Inbaraj, B.S.; Hua, L.H., Chen, B.H. Comparative study on inhibition of pancreatic cancer cells by resveratrol gold nanoparticles and a resveratrol nanoemulsion prepared from grape skin. Pharmaceutics 2021, 13, 1871.
Inbaraj, B.S., Sridhar, K., Chen, B.H. Removal of polycyclic aromatic hydrocarbons from water by magnetic activated carbon nanocomposite from green tea waste, Journal of Hazardous Materials 2021, 415, 125701.
Inbaraj, B.S., Chen, B.Y., Liao C.W., Chen, B.H. Green synthesis, characterization and evaluation of catalytic and antibacterial activities of chitosan, glycol chitosan and poly(g-glutamic acid) capped gold nanoparticles, International Journal of Biological Macromolecules 2020, 161, 1484-1495.
Hsu, K.Y., Inbaraj, B.S., Chen, B.H. Evaluation of analysis of cholesterol oxidation products and heterocyclic amines in duck and their formation as affected by roasting methods. Journal of Food & Drug Analysis 2020, 28, 128-142.
Chen, B.H. Inbaraj, B.S. Nanoemulsion and nanoliposome based strategies for improving anthocyanin stability and bioavailability. Nutrients 2019, 11, 1052.
Lu, P.S., Inbaraj, B.S., Chen, B.H. Determination of oral bioavailability of curcuminoid dispersions and nanoemulsions prepared from Curcuma longa Linnaeus. Journal of the Science of Food & Agriculture 2018, 98, 51-63.
Ho, N.H., Inbaraj, B.S., Chen, B.H. Utilization of microemulsions from Rhinacanthus nasutus (L.) Kurz to improve carotenoid bioavailability. Scientific Reports 2016, 6, 25426.
Inbaraj, B.S., Chen, B.H. Nanomaterial-based sensors for detection of foodborne bacterial pathogens and toxins as well as pork adulteration in meat products. Journal of Food & Drug Analysis 2016, 24, 15-28.
Huang, R.F.S., Y.J. Wei, Inbaraj, B.S., Chen, B.H. 2015. Inhibition of colon cancer cell growth by nanoemulsion carrying gold nanoparticle and lycopene. International Journal of Nanomedicine 2015, 10, 2823-2846.
Huang, R.T., Y.F. Lu, Inbaraj, B.S., Chen, B.H. 2015. Determination of phenolic acids and flavonoids in Rhinacanthus nasutus (L.) Kurz by high-performance-liquid-chromatography with photodiode-array-detection and tandem mass spectrometry. Journal of Functional Foods 2015, 12, 498-508.
Loh, C.H., Inbaraj, B.S., Liu, M.H., Chen, B.H. 2012. Determination of chlorophylls in Taraxacum formosanum by high-performance liquid chromatography-diode array detection-mass spectrometry and preparation by column chromatography. Journal of Agricultural and Food Chemistry, 60: 6108-6115.
Inbaraj, B.S., Chen, B.H. Dye adsorption characteristics of magnetite nanoparticles coated with a biopolymer poly(g-glutamic acid), Bioresource Technology 2011, 102, 8868-8876.
Wang, C.C. Chang, S.C., Inbaraj, B.S., Chen, B.H. Isolation of carotenoids, flavonoids and polysaccharides from Lycium barbarum Linnaeus and evaluation of antioxidant activity, Food Chemistry 2010, 120, 184-192.
Book Chapters (Recent 6 book chapters)
Kashyap, P., Thakur, M., Kalsi, R., Sridhar, K., Sharma, M., Kumar, S., Inbaraj, B.S. (2023) Molecular aspects on anti-SARS-CoV-2 activity of flavonols: Inhibitory on protein targets, immunomodulatory, and anti-inflammatory effects. In “Anti-SARS-CoV-2 activity of flavonoids”, J.T. Chen (Ed.), CRC Press/Taylor & Francis, In Press.
Chen, B.H. & Inbaraj, B.S. (2016). Nanomaterial-based sensors for mycotoxin analysis in food. In “Nanoscience and Food Industry”, A.H. Grumezescu (Ed.), Elsevier, USA, pp. 387-423.
Inbaraj, B.S. & Chen, B.H. (2016). Polysaccharide composition in Chinese dates (Jujubes) and health benefits. In “Chinese Dates (Jujubes): A Traditional Functional Food”, J.Y. Shi (Ed.), CRC Press, Taylor & Francis, USA, pp.177-207.
Chen, B.H. & Inbaraj, B.S. (2014). Poly(g-glutamic acid)-coated superparamagnetic iron oxide nanoparticles. In Dekker Encyclopedia of Nanoscience and Nanotechnology, S.E. Lyshevski (Ed.). Third Edition, CRC Press, Taylor and Francis Group, New York, pp 4772-4786.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavones in foods and ingestion in the diet. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 3, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 28-45.
Inbaraj, B.S. & Chen, B.H. (2012). Isoflavone ingestion by multiethnic population: implications for health. In Food and Nutritional Components in Focus – Isoflavones: Chemistry, Analysis, Function and Effects, Chapter 21, V.R. Preedy (Ed.). Royal Society of Chemistry (RSC) Publishers, UK, pp. 349-363.
Conference Papers (Recent 7 conference papers)
Lai, Y.W., Inbaraj, B.S., Chen, B.H. Inhibition mechanism of lung cancer cells by various nanoformulations prepared from Taiwan tilapia skin. International Conference on Materials Science, Engineering & Technology, Singapore, September 7-9, 2023.
Huang, R.S., W.J. Wei, Inbaraj, B.S. Chen, B.H. Inhibition mechanism of gold-lycopene nanoemulsion on colon cancer cell through passive targeting. 11th Cross-Strait Workshop on Nanoscience & Technology, Hong Kong. Dec. 14-17, 2014.
Chen, Y.J., Inbaraj, B.S., Pu, Y.S., Chen, B.H. Development of lycopene micelle and lycopene chylomicron and comparison of bioavailability. World Gene Convention, Haikou, China, Nov. 13, 2013.
Sureshbabu, K., M. Anandkumar, T.Y. Tsai, T.H. Kao, Inbaraj, B.S., Chen, B.H. Cytotoxicity and antibacterial activity of gold decorated cerium oxide nanoparticles. Materials Science & Technology Conference, Quebec, Canada, October 27-31, 2013.
Chen, B.H., Inbaraj, B.S. Synthesis, characterization and toxic metal-binding ability of poly(γ-glutamic acid)-coated superparamagnetic nanoparticles. Nanotech Conference & Expo 2012, Santa Clara, California, USA, June 18-21 2012.
Inbaraj, B.S., Chen, B.H. Color and metal removal characteristics of magnetic nanoparticles coated with a biopolymer poly(γ-glutamic acid). 9th Taiwan/ U.S. Air Force Nanoscience Workshop, Kenting, Taiwan, April 16–19, 2012.
Inbaraj, B.S., Chen, B.H. Synthesis and characterization of poly(γ-glutamic acid)-coated magnetite nanoparticles and their effects on antibacterial activity and cytotoxicity. Second World Conference on Nanomedicine and Drug Delivery, Kerala, India, March 11-13, 2011.
Professional Profiles
https://scholar.google.co.uk/citations?hl=en&user=W0lDtyQAAAAJ
https://www.researchgate.net/profile/B-Inbaraj-2
https://www.scopus.com/authid/detail.uri?authorId=57130902200
https://orcid.org/0000-0003-4301-7614
https://www.linkedin.com/in/stephen-inbaraj-baskaran-a16635298/
Is fumaric acid safe to eat?
In this article, we will discuss whether eating fumaric acid is safe, the benefits and drawbacks of using it as a food additive, the expected health risks, and the ways to enhance the safety of fumaric acid usage in foods.
Fumaric acid (C4H4O4) is a weak organic acid with 4-carbon dicarboxylic acid which is added as an alternative food additive to tartaric acid, citric acid, and malic acid.
Is fumaric acid safe to eat?
Yes, fumaric acid is safe when used as a food additive as it has a ‘Generally Regarded As Safe’ label. This non-toxic chemical is stable and does not accumulate in the human body or degrade into dangerous compounds (1,2,3).
However, eating large acute levels of fumaric acid can cause damage to kidneys with an intake level of 6 mg fumaric acid/kg body weight/day is recommended as safe (3,4).
Direct contact irritates both skin and eyes. Inhaling leads to nose and throat irritation resulting in coughing and wheezing (5).
In which foods is fumaric acid added as an additive?
Human skin naturally produces fumaric acid when exposed to sunlight and is also present in certain fungi, algae and plants as well as in fruits such as watermelon and apple.
It is added as a food additive to impart flavour and stabilize various food products and beverages including dairy and baked products, desserts and sweets, processed and packaged meats, processed fruits and vegetables, carbonated and alcoholic beverages, grain products, and some condiments (1).
What are the benefits of fumaric acid in food?
Being an acidulant, fumaric acid adds a sharp acidic or sour flavour to foods and beverages. It preserves foods to extend their shelf life by lowering pH and making them less favourable for the growth of pathogenic microorganisms (6,7).
It is also added to baked foods, to regulate the pH of dough and acts as a leavening agent for improving dough rise, texture, and quality of baked food products (1).
From a health point of view, it kills pathogenic microorganisms and stops their growth by disrupting cell membranes and function (8). Studies show that iron absorption and energy production in the human body are greatly enhanced by fumaric acid (9,10).
| Adds fruity flavour with a sharp sour taste |
| Stabilizes food by emulsification |
| Improves texture, color and quality of food products |
| Preserves foods from spoilage microorganisms |
| Extends the shelf life of foods |
| Enhances iron absorption in human |
| Helps in energy production in human |
What are the drawbacks of adding fumaric acid to food?
Although generally safe, some of the beneficial properties of fumaric acid also pose a risk. For example, the hydrophobic (water-hating) nature related to its high antimicrobial activity also results in poor solubility in water (0.6%), which is risky when added to beverages (6,7).
Fumaric acid is the strongest food acid which is 1.5 times more acidic than citric acid and thus imparts a strong flavour, making the food unpalatable sometimes (7).
So, its food application is restricted in some parts of the world including Europe (6,7).
Are there any health risks in eating fumaric acid?
Generally, in the levels used in foods, fumaric acid does not cause any health risks (1,2,3).
However, intake in high amounts especially for psoriasis treatment leads to symptoms including flushing, diarrhoea, kidney retention, gastrointestinal discomforts, bloating, and stomach cramps (4).
Also, it increases the transaminases, lowers lymphocytes, and elevates eosinophils, weakening our body to fight infections (4).
How to enhance the safety of fumaric acid?
The safety of fumaric acid can be enhanced by
- using the permitted level of fumaric acid in food (4 g/kg) (3).
- maintaining the allowable daily intake level (6 mg/kg body weight) (3).
- not using the product obtained by chemical methods (10,11).
- using the product obtained by safe microbial fermentation method (10,11).
- using a highly pure product (11).
Conclusion
In this article, we have answered whether it is safe to eat fumaric acid and discussed the benefits and drawbacks of using it as a food additive, along with exploring the health risks associated with eating fumaric acid and providing insights to enhance the safety of fumaric acid.
Was this helpful?
References
1.-
JECFA, Food additive details – Fumaric acid, General Standard for Food Additives Online Database, Joint FAO/WHO Expert Committee on Food Additives (JECFA), 2023.
2.-
USFDA, Food for human consumption – Food additives permitted for direct addition to food for human consumption, Department of Health and Human Services, FDA-Title 21-Part 172, 2023.
3.-
EFSA, EFSA Panel on Additives and Products or Substances Used in Animal Feed (FEEDAP) – Scientific Opinion on the safety and efficacy of fumaric acid as a feed additive for all animal species. European Food Safety Authority Journal 2013, 11, 3102.
4.-
Dickel, H., Bruckner, T., Altmeyer, P. Long-term real-life safety profile and effectiveness of fumaric acid esters in psoriasis patients: a single-centre, retrospective, observational study. Journal of European Academy of Dermatology & Venereology 2018, 32, 1710-1727.
5.-
Fumaric Acid – Hazardous Substance Fact Sheet, New Jersey Department of Health and Senior Services, 2002, pp. 1-6.
6.-
Jagan, L., Rao, M., Ramalakshmi, K. Chapter 13-Ingredients of soft drinks. In Recent Trends in Soft Beverages, Woodhead Publishing India, 2011, pp.189-209.
7.-
Gurtler, J.B., Mai, T.L. Traditional preservatives – organic acids, Encyclopedia of Food Microbiology, 2nd edition, Academic Press, 2014, pp.119-130.
8.-
Tsukatani, T., Sakata, F. Combined effects of fumaric, lactic, and ferulic acid against food-borne pathogenic biofilms. Food Control 2022, 138, 109024.https://doi.org/10.1016/j.foodcont.2022.109024
9.-
Salovaara, S., Sandberg, A.S., Andlid, T. Organic acids influence iron uptake in the human epithelial cell line caco-2, Journal of Agricultural and Food Chemistry 2002, 50, 6233-6238.
10.-
Kuenz, A., Eidt, L., Prüße, U. Biotechnological production of fumaric acid by Rhizopus arrhizus – Reaching industrially relevant final titers. Fermentation 2023, 9, 588.
11.-
Figueira, D., Cavalheiro, J., Ferreira, B.S. Purification of polymer-grade fumaric acid from fermented spent sulfite liquor. Fermentation 2017, 3, 13.